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Ingredients
- 1 1/2 cups quartered cherry tomatoes
- 3 Tablespoons thin sliced shallots
- 2 1/2 Tablespoons extra virgin olive oil (divided)
- 1/2 Tablespoon balsamic vinegar
- 3/4 cup ricotta cheese
- 1/4 cup crumbled blue cheese
- 1/4 cup prepared basil pesto
- 3/4 tsp salt divided
- 1 tsp fresh lemon juice
- 1 tsp grated lemon peel
- 16 slices French baguette cut 1/4 inch thick on the diagonal
- 2 to 3 grinds of black peppercorns
- 3 Tablespoons finely chopped fresh basil leaves
- 1/4 cup finely shredded Pecorino Romano cheese
Details
Servings 16
Preparation time 20mins
Cooking time 5mins
Preparation
Step 1
Position oven rack 5-6 inches from broiler. Preheat to high and line cookie sheet with foil
In a small bowl gently toss the tomatoes, shallots, 1/2 tsp olive oil and vinegar together. Spread mixture on the prepared baking sheet and set under the broiler. Broil until the tomatoes begin to show a few black spots (about 4 min.) Turn and cook another 3 min. Remove from the oven and transfer to a small bowl.
Keep the oven on broil and arrange the baguette slices o a large baking sheet. Brush with remaining olive oil and bake under the broiler tip golden brown on each side. (Watch closely)
Combine ricotta, blue cheese, pesto, 1/2 tsp salt, lemon juice and lemon peel in medium bowl.
Assemble: On the toasted bread season the tomato mixture with salt and pepper and then the basil. Spread some ricotta mixture over each crostini. Top with the tomato/onion mixture and sprinkle with shredded cheese on each slice. Transfer to a serving plate.
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